Mezcal Vago Tobala

Aquilino’s family has been making mezcal for more generations than they remember. He cultivates his Espadin in the hills above his palenque in the small village of Candelaria Yegole, located on the border of the Central Valley and the Sierra Sur regions of Oaxaca. Yegole is an arid region of Oaxaca yet sits on the confluence of two rivers. The dry environment and ample fresh water make it the ideal location for making mezcal.

Aquilino's Tobalá is made from 100% wild harvested Maguey Tobalá sourced by family friends above Yegolé, the headwaters of the same river. The town of Quiechapa is around 6000 ft, with mountains full of wild agave rising steeply out of town. Those Tobalá typically take 8 to 10 years to mature. The roast time was about 60hrs. The ferment was 8 days. It was distilled twice in a copper pot still.

A small amount of water distilled in Aquilinos still was used to bring the grade down slightly, though it has been left relatively high at 52.1%.

• Maguey Variety: Tobalá
• Appelation: Mezcal
• Origin: Candelaria Yegolé, Oaxaca, Mexico Distilled at around 52.1% Alc./Vol.
• Aging: none
• No additives
• Master distiller: Aquilino Garcia Lopez